Lobster Moqueca
over Lime-Cilantro Rice
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Bright, bold and beautiful. Along with tropical tastes of lime and coconut, this Brazilian seafood stew gets its colour from fresh tomatoes and sweet pepper. But the big star is pink lobster meat, conveniently pre-cooked to ideal tenderness (for us, that means melt in your mouth).
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Sweet pepper
- 2 Tomatoes
- 14g Cilantro
- 1 Lime
- 160g Basmati rice
- 30ml Tomato paste
- 400ml Organic fair-trade coconut milk (non-GMO)
Contains: Lobster • Sulphites
You will need:
Oil
Zester
Salt
2 Medium pots
Total Fat
38 g
Saturated Fat
32 g
Sodium
480 mg
Total Carb
93 g
Sugars
15 g
Protein
35 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve, peel and thinly slice the shallot.
- Medium-dice the tomatoes.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Roughly chop the cilantro leaves and stems.
- Zest and quarter the lime.
Make the moqueca
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the shallot and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper and tomato paste. Cook, stirring often, 1 to 2 min., until the tomato paste is dark red.
- Add the coconut milk and tomatoes. Simmer, stirring occasionally, 4 to 5 min., until beginning to thicken.
Warm the lobster
- To the pot of moqueca, add the lobster and cook, stirring occasionally, 2 to 3 min., until warmed through.
Finish & serve
- To the pot of rice, add the lime zest and ½ the cilantro; stir well.
- Divide the rice between your bowls.
- Top with the moqueca.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
